The pot lid rattles and you know dinner is almost ready.
You step back kinda slow and listen to the valve hiss a little. That sound means the pressure is building and everything in there is steam-baked to tender perfection.
You recall how good this smells. The rich aroma of beef mixed with those tangy pepperoncini peppers, just teasing your senses. It's oddly satisfying how the broth gets darker and thicker, almost inviting you to dig in.
Before you open the lid, you give the pressure cooker a small shake to remind yourself that it's safe. You feel a tiny release of steam and know it's almost time to eat.
Finally, you lift the lid, and the steam escapes just right. You sense that this meal is gonna be a winner. The beef looks juicy, shiny, and so tender you can just pull it apart with forks. It's a simple, kinda rustic dish but real good for a cozy dinner night.
Mississippi Pot Roast
Equipment
- 1 6 QT Slow Cooker
Ingredients
Main ingredients
- 4 to 5 pound beef chuck roast or pot roast
- 1 ounce ranch seasoning mix 1 packet, about 2 tablespoons
- 1 ounce au jus gravy mix or brown gravy mix low sodium, 1 packet
- 6 pepperoncini peppers plus juice include ½ cup juice
- ¼ cup butter
Instructions
Instructions
- In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.
- Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice.
- Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast.
- Add the pepperoncini peppers and sliced butter on top of the roast.
- Cover and cook on low for 8-10 hours or until the roast is fork-tender.
- Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
- Serve over mashed potatoes, egg noodles, or rice.
